In a large pan, boil 1 lb. Sweet Potato Noodles. Boil for about 7-10 minutes or until soften. Drain out the water and rinse with cold water.
Then set aside.
Rinse 8 oz. White Mushroom, cut into thirds and set aside.

Peel and cut 1 Carrot into strips. Boil for about 2-3 minutes, drain out the water and set aside.
Peel and cut 1 knob Ginger into strips and set aside.
Mince some Garlic. Then set aside.
Cut 1/2 of a Red Bell Pepper into strips and set aside.
Chop some Green Onions, cut the white section and set aside.
Cut some Chives, about 2 inches long. Then set aside.
In a pan add 2 Tbsp. Olive Oil. Add about 1 Tbsp. Ginger. Add 1 tsp. minced Garlic. Sauté for a few seconds.
Add 1 Tbsp. Sesame Oil. Sauté until it turns slightly brown. Add 1 cup Dried Scallop.
Use the back of a spoon to crush the scallop. Add in the White Mushroom. Stir well. Add in the white part of the Green Onions.
Add Red Bell Pepper and Carrots. Add 1/2 tsp. Mushroom Seasoning. Add 1 Tbsp. Oyster Sauce. Add the Chives and Bean Sprouts.
Mix well. Add 1 Tbsp. Soy Sauce. Add some Black Pepper. Continue to mix and then remove from heat.
In a different pan add 1 Tbsp. Olive Oil. Add 1 Tbsp. Ginger. Add 1 Tbsp. Sesame Oil. Add 1 tsp. minced Garlic.
Saute until slightly brown add in the noodles. Add in 1/2 tsp. Mushroom Seasoning. Add 1 Tbsp. Oyster Sauce. Add 1 Tbsp. Soy Sauce. Mix well.
Then add in the other ingredients. Add 1 tsp. Sugar and mix well. Add the chopped Green Onions and some Black Pepper then serve.